In cucina con LillyRecipes made with love
Language / Lingua
Choose your kitchen
Desserts

Yoghurt panna cotta with mixed berry sauce

Published on 6 December 2019

Favourites stay in this browser only. Sign in to save them to your account.

A lovely, fairly light dessert called panna cotta, though it is a soft cream without cream. A lovely end to a meal with delicately tart berries, or small finger-food glasses.

Do I have all the ingredients?

Ingredients

INGREDIENTS FOR 4 PORTIONS

You selected 0 entries out of 11 awaiting review

11 entries remain unselected in the list awaiting review

  • MIXED BERRY SAUCE

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Method

Introductory photographs from the original

0 steps completed out of 13

  1. Step 1 of 13
    I soak gelatine in very cold water for about 10 minutes.
  2. Step 2 of 13
    I heat milk almost to boiling and add sugar.
  3. Step 3 of 13
    Vanilla and a little vanilla liqueur.
  4. Step 4 of 13
    I smooth yoghurt in a bowl.
  5. Step 5 of 13
    I squeeze gelatine and dissolve in hot milk.
  6. Step 6 of 13
    I stir the liquid into yoghurt.
  7. Step 7 of 13
    I strain.
  8. Step 8 of 13
    I divide into 4 glasses and refrigerate at least 3 hours.
  9. Step 9 of 13
    I heat a punnet each of raspberries and blueberries, frozen or fresh, with 3 tablespoons sugar and lemon juice.
  10. Step 10 of 13
    I cook until fruit softens and sauce thickens, then hand-blend. If too thin, add a teaspoon cornflour dissolved in water and boil.
  11. Step 11 of 13
    I strain.
  12. Step 12 of 13
    I cool, pour sauce over cold panna cotta and refrigerate again.
  13. Step 13 of 13
    I decorate with reserved berries before serving.

Original source: https://incucinaconlilly.com/2019/12/06/panna-cotta-allo-yogurt-con-salsa-ai-frutti-di-bosco/

Reserved advertising space · no adverts are active